Lobster Ravioli in Creamy Sauce

Ingredients

For the Ravioli:

• 1 pound cooked lobster meat, finely chopped
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 1 tablespoon finely chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 1 package wonton wrappers or fresh pasta sheets

For the Creamy Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped fresh parsley

Instructions

Prepare the Filling:

In a mixing bowl, combine the chopped lobster meat, ricotta cheese, grated Parmesan, lemon zest, parsley, salt, and pepper. Blend until well incorporated.

Assemble the Ravioli:

• Place a teaspoon of the lobster mixture onto the center of each wonton wrapper or pasta sheet.
• Moisten the edges with water and cover with another wrapper or fold the sheet over, pressing the edges to seal and removing any air pockets.
• Repeat with the remaining filling and wrappers.

Cook the Ravioli:

• Bring a large pot of salted water to a rolling boil.
• Gently add the ravioli and cook for 3-4 minutes, or until they float to the surface.
• Remove with a slotted spoon and set aside.

Prepare the Creamy Sauce:

• In a large skillet over medium heat, melt the butter.
• Add the minced garlic and sauté until fragrant, about 1 minute.
• Pour in the heavy cream and bring to a gentle simmer.
• Stir in the grated Parmesan, salt, pepper, and lemon juice. Cook until the sauce has slightly thickened, about 3-5 minutes.
• Add the cooked ravioli to the sauce and gently toss to coat.

Serve:

• Garnish with additional fresh parsley and Parmesan cheese, if desired.
• Serve immediately and enjoy!

Indulge in the rich, luxurious flavors of homemade lobster ravioli paired with a creamy, velvety sauce!